We are all looking for healthy meals that are easy at the same time. This pasta with leeks and Italian sausage is quite simple and only takes about 25 minutes. It is a hearty meal that my children ask for. It includes one of my favorite winter vegetables, leeks.
Have you ever tried leeks before? If not, you are missing out. Leeks are related to onions and garlic. They have a sweeter taste than onions and they par very well with other vegetables and meats. I will usually add them to winter stews and soups. One of my favorites is Potato and Leek Soup, but I haven’t made it in a while. Perhaps it’s time to make a pot.
For those of you unfamiliar with leeks, here’s how to prep them for this recipe. Cut off green tops and remove outer tough leaves. You’ll be using the white and light green sections only. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Holding the leeks cut side up, cut into thin half-moon slices. Let leeks sit for at least 5 minutes before cooking.
Yields 6 servings
- 1 pound uncooked whole wheat pasta of your choice
- 1 tablespoon olive oil
- 8 ounces sweet Italian sausage, bulk with no casing
- 2 leeks, white and light green parts thinly sliced
- 3 cups shredded green cabbage
- 1/2 teaspoon salt
- 1 cup chicken broth
- 1/4 teaspoon freshly ground pepper
- 1/4 cup shredded Parmesan Cheese
- Cook pasta until almost al-dente. Drain and set aside.
- Heat a dutch oven over medium heat, add sausage. Stir to crumble sausage and cook 2-3 minutes or until golden brown.
- Add leek and cook 2 minutes or until soft; stirring often. Add cabbage and cook another 2 minutes until cabbage is wilted. Stir often.
- Add salt, chicken broth, and pepper. Bring to a boil, then reduce to a simmer. Cook 15 minutes or until everything is tender.
- Add pasta to sausage and vegetable mixture. Stir to combine.
- Plate each dish and topping with shredded Parmesan cheese. Serve immediately.